What is Japanese Sake?

“I kind of like it” or “I’ve tried it before, but I don’t really know much about it” – how much do you actually know about Japanese sake?

Unlike beer or wine, sake represents Japan’s unique brewing culture. Every drop contains centuries of history and the craftsmanship of skilled artisans. This article explains the charm and depth of Japanese sake in an easy-to-understand way for beginners.

Sake Basics

Characteristics of Japanese Sake

Japanese sake (nihonshu) is a traditional Japanese alcoholic beverage made primarily from rice. While sometimes called “rice wine” in English, it’s actually made using a process closer to beer brewing than wine making.

Its most distinctive feature is “parallel fermentation,” a complex fermentation method where saccharification and alcohol fermentation occur simultaneously. Steamed rice is combined with koji mold to convert starch into sugar, while yeast converts that sugar into alcohol. This is an extremely rare technique worldwide.

Key Characteristics

• Alcohol content: Usually 13-16%
• Color: Typically clear to pale yellow. Aged sake can become amber-colored
• Flavor: Ranges from sweet to dry, light to rich. Ginjo types have strong fruit aromas, while junmai types showcase the umami of rice
• Serving temperature: Can be enjoyed cold, at room temperature, or heated, paired with seasons and cuisine

Types of Japanese Sake

Classification of Tokutei Meishoshu (Special Designation Sake)

Japanese sake is classified based on ingredients, rice polishing ratio, and production methods:

1. Junmai-shu (Pure rice sake) - Made only from rice, water, koji, and yeast. Rich flavor and aroma
2. Honjozo-shu (Special brewing sake) - Brewer’s alcohol added (within regulations). Light and crisp taste
3. Ginjo-shu (Premium sake) - Rice polished to 60% or less. Fruit-like aroma
4. Daiginjo-shu (Super premium sake) - Rice polished to 50% or less. Delicate and highly aromatic top-grade sake

How to Enjoy Japanese Sake

Enjoying at Different Temperatures

• Chilled (5-10°C): Perfect for delicate, aromatic types (like ginjo sake)
• Room temperature (20°C): Balanced flavor and aroma (suitable for junmai sake)
• Nurukan (40-45°C): Rich umami spreads (aged or yamahai styles)
• Atsukan (50-60°C): Sharp taste, perfect for cold seasons

A cup of warm sake that warms your heart and body from within – this is the quintessential Japanese winter scene.

Sake Vessels

Traditional sake vessels enhance the drinking experience itself.

• Ochoko - Small cups that allow aromas to concentrate
• Masu - Wooden cups enjoyed with cedar fragrance for celebrations
• Tokkuri - Pouring vessels used for heated sake
• Wine glasses - Perfect for aromatic ginjo sake

Cultural Significance

Japanese sake is not just a beverage but deeply rooted in culture.

• As “shinsen” (sacred offerings) in Shinto rituals and ground-breaking ceremonies
• In “san-san-kudo” (three-times-three exchange of cups) wedding ceremonies
• As celebratory drinks during New Year and seasonal festivals
• Recognized globally as “SAKE,” a symbol of Japanese culture

Today, sake’s popularity overseas continues to grow, with sake bars and food pairing events increasing worldwide. It’s truly “a taste of Japan to be proud of globally.”

Taking the First Step

For those wondering “I don’t know which one to choose…” we recommend:

1. Junmai Ginjo-shu: Well-balanced aroma and umami, easy for beginners to enjoy
2. Chilled sake: Enhances aroma and lets you experience sake’s delicacy
3. Small portions: Sake is meant to be sipped slowly while enjoying its aroma and finish

Try pouring some into a wine glass and start by enjoying the aroma. It might change your perception of sake entirely.

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For more detailed information, please see Types of Sake Flavors and How Sake is Made.